Need mopping/spritzing recipe's

[berwick12]

So I've been using the search tool to try to find some mopping or spritzing sauces for my pulled pork tomorrow and I have found that the amounts are lacking. I saw that apple juice w/burbon or rum comes up a lot but exact amounts are lacking.

I'm wondering what are some mopping and spritzing recipe's that you guys have that are tested and true, with amounts of course.

Cheers,

CO

[Fishawn]

I usually mix up what I feel like at the time & taste test until I like it. This typically involves apple cider vinegar, BBQ sauce (SBR's), red pepper flakes, apple juice, honey, Worcestershire, cracked black pepper, tiger sauce, etc... Just the way I roll Butt I can see where having some set amounts would come in handy.

Here's one from Myron Mixon

2 Cups cider vineger
1 Cup ketchup
1/2 cup hot sauce
2 T salt
2 T black pepper
1 T red pepper flakes
1/2 Cup sugar

Chris Lilly's East Carolina sauce

5 Cups distilled vinegar
1 Cup cider vinegar
5 T Dark brown sugar
3 T Salt
1.5 T Cayenne pepper
1 T Hot sauce
2 t Crushed red pepper
1 t Black pepper

Big Bob Gibson Sop Mop

6.5 Cups Vinegar
1/2 Cup cayenne pepper
2 T salt 3 slices lemon

Big Bob Gibson's Carolina Pig Dip

4 Cups distilled vinegar
2 Cups ketchup
1/2 Cup brown sugar
8 t Worcestershire sauce
4 t Salt
1 T Paprika
1 t Hot sauce
1 t Black pepper

[gmotoman]

Simplest one I use...
2 parts apple cider
1 part apple cider vinegar

So in a spray bottle I put in 20 oz apple cider and 10oz vinegar.

[blues_n_cues]

I use a mix of evoo,a bit of my rub,cranberry juice,lemon juice,& Jim Beam Red Stag cherry bourbon.

the rub can stop up a spritz bottle so I use cheap squeeze bottles or ream out the hole a bit.

[crusty ol salt]

50/50 apple pineapple juice and and dollar squirt ketchup bottle from wallyworld

[barkonbutts]

I use 50/50 apple cider and apple cider vinegar... sometimes a splash of your favorite booze! There is not a right mopping sauce.. just play around and find something you like.. half the fun of BBQ is messing around with flavors and finding the one YOU like!

[3montes]

50/50 apple juice and cherry schnaaps for pork and poultry. Beef broth and red wine for beef. Maybe some worsy in it as well. I don't think spritz's or mops actually add that much moisture to the meat itself. What it does more is add bark. Especially for pork or poultry where you are using high sugar content spritzs such as fruit juices. I have cut back significantly on how much I spritz. If you add to much spritz you get a thick bark which will come off all in one piece on the first bite.

I don't mop at all because I beleive the mop disturbs or removes the rub and spices and you have more to clean up afterwards. A spritz bottle can just be refridgerated until the next time you need it.

[WALLE]

I usually mix up what I feel like at the time & taste test until I like it. This typically involves apple cider vinegar, BBQ sauce (SBR's), red pepper flakes, apple juice, honey, Worcestershire, cracked black pepper, tiger sauce, etc... Just the way I roll Butt I can see where having some set amounts would come in handy.

I'm with Scott...I just glub a dub dub with what I can grab, most of the same stuff above!

One of my faves with pork - ribs or butts - is apple juice and Buttershots. 1/2 a spritz bottle or so of AJ, then a good glub, taste, glub, glub for the cook, glub, shake, sip for the cook - perfect!

My heticohol to fruit juice/mixer ratio, be it bourbon or schnapps, is generally in the range that I can pour out the remainder spritz, join it with some ice cubes, and enjoy a toddy whilst the meat is resting.